• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stacey Homemaker
  • About Me
  • Subscribe
  • Recipes
  • Privacy Policy
    • Terms and Conditions
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Gluten-Free » Almond Butter Ginger Tofu (Gluten-Free)

Almond Butter Ginger Tofu (Gluten-Free)

By Stacey Homemaker on August 15, 2020, Updated January 11, 2023 6 Comments

This post may contain affiliate links. Please read my disclosure.
Jump to Recipe Print Recipe

This gluten-free tofu is baked until crispy and then it's coated in a sticky and savory almond butter ginger sauce! Serve with roasted broccoli and fluffy brown rice for a delicious and easy dinner!

A white plate filled with ginger tofu, brown rice, and broccoli florets next to an orange napkin on a dark background.

Tofu is a staple ingredient in my house! I love it because it's high in protein, low-carb, it's inexpensive (I buy the 4-pack organic sprouted tofu from Costco) and it's so tasty when it's prepared properly. It's important to press it first to get rid of the excess liquid and then bake it to get those delicious crispy edges before tossing it in a flavorful sauce.

The almond butter ginger sauce is the ultimate combination of tangy, sweet, savory, and rich flavors with the perfect amount of zing from the fresh ginger. This recipe makes more than enough sauce which allows for my favorite part...extra dipping and drizzling! This meal is easy to make in less than one hour and sure to become a family favorite!

How to Make It

First, press the tofu using a press or towels and a heavy pot (whatever works for you!) for 30 minutes (Photo 1). Next, cut the tofu into 1-inch cubes and place it on a parchment-lined tray (Photos 2-6).

A photo collage showing how to press and slice tofu into cubes.

Sprinkle arrowroot powder over the tofu and use your hands to gently toss until all the arrowroot powder has been picked up (Photo 7). Bake for 30 minutes. Next, put all of the sauce ingredients into a medium pan and stir to combine (Photo 8). In a small bowl, whisk together the water and arrowroot powder and add the slurry to the pan. Mix it all together and let the sauce continue to thicken.

A photo collage showing how to make ginger tofu in a few easy steps.

Remove the tray from the oven (Photo 9). Put the crispy tofu cubes into the pan with the sauce and toss it to coat each piece (Photo 10). Finish with a squeeze of lime juice and serve with fluffy brown rice and roasted broccoli. Garnish with sliced green onions and sesame seeds.

A pot filled with tofu tossed in a lot of brown sauce on a dark background.

Serving Suggestions

I usually serve fluffy brown rice and a tray of roasted broccoli or cauliflower with the crispy ginger tofu but you could also serve:

  • Creamy Ranch Salad
  • Shiitake Mushroom Fried Rice
  • Sesame Ginger Coleslaw 
  • Cilantro Lime Quinoa

How Long Does it Last in the Refrigerator?

Store the leftovers in an airtight container in the fridge for 3-4 days.

A close up view of a pile of tofu coated in thick almond butter sauce next to broccoli and rice on a plate.

Can I Freeze It? 

To freeze, transfer the tofu to a freezer-safe container and you can freeze it for 2-3 months for the best quality. Keep in mind that freezing will change the texture a little bit. When the ice crystals form and then defrost, it leaves air pockets that make it taste a litte firmer and less spongy. Some people actually prefer this texture and intentionally freeze their tofu before cooking it!

How to Reheat It

From the Fridge: You can reheat the ginger tofu in the microwave for 1-2 minutes until warm. Or you can put it in a small pan, add 1-2 tbsp water to keep it saucy, and warm it over medium heat while stirring occasionally so it doesn't stick to the pan.

From the Freezer: To defrost, put the container in the fridge for 24 hours. Transfer the tofu to a casserole dish, cover it with parchment paper or foil, add a little bit of water if it's dry, and then bake it for about 15 minutes at 375 degrees.

A hand holding a fork that's spearing two pieces of tofu over a plate of broccoli and rice.

Substitutions & FAQ

  • Almond Butter Substitutions: You can substitute peanut butter or sun butter.
  • Arrowroot Powder Substitution: Cornstarch powder can be used instead of arrowroot.
  • Tamari Substitutions: Soy sauce or coconut aminos can be substituted for tamari. Make sure it says gluten-free on the bottle if that's necessary for you.
  • Can I use dried ginger? Yes, you can use dried ginger instead of fresh if that's what you have on hand. Start with ½ tsp dried ginger and add more to taste.

Success Tips

  • Use firm or extra firm tofu, it has the best texture for baked tofu.
  • Make sure you press the tofu for at least 30 minutes to get rid of as much liquid as possible.
  • It's important to make the arrowroot slurry in a separate small bowl and then incorporate it into the sauce. Don't just add the arrowroot directly to the pan because you'll get small clumps of white powder in the sauce.
  • While the tofu is cooking, have the brown rice cooking (35-40 minutes), and a separate tray of broccoli roasting (20-25 minutes). This way, everything should be ready for dinner around the same time!

Two plates with ginger tofu, broccoli, and brown rice on a dark background.

Want More Tofu Recipes?

Tofu Taco Stuffed Tomatoes

Vegan Keto Tofu Tacos

Southwestern Tofu Wrap

Curried Tofu Scramble

Crispy baked tofu with broccoli and rice

Almond Butter Ginger Tofu (Gluten-Free)

This gluten-free tofu is baked until crispy and then it's coated in a sticky and savory almond butter ginger sauce! Serve with roasted broccoli and fluffy brown rice for a delicious and easy dinner!
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 149kcal
Author: Stacey Eckert

Equipment

  • Tofu Press
  • Large Baking Tray
  • Medium Sauce Pan
  • Small Bowl

Ingredients

  • 18 oz block firm tofu
  • 2 tbsp arrowroot powder
  • ¼ cup low-sodium tamari
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp almond butter (or peanut butter)
  • 1 ½ inch piece of ginger grated
  • 1 tsp garlic powder
  • 3 tbsp water
  • 2 tsp arrowroot powder
  • 1 tbsp lime juice (½ a small lime)
  • ¼ cup green onions sliced
  • 1 tsp sesame seeds

Instructions

  • Preheat the oven to 400 degrees. 
  • Press the tofu for 30 minutes and then drain the excess water. Cut the block of tofu into 1-inch slices and then cut each slice into small cubes.
  • Place the cubes on a parchment-lined tray. Sprinkle 2 tbsp of arrowroot over the tofu and use your hands to gently toss and coat each side. Arrange the tofu on the tray so there is space between each piece and bake it for 30 minutes, flipping halfway through.
  • Combine ¼ cup tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp almond butter, grated ginger, and 1 tsp garlic powder into a medium sauce pan over medium heat and stir it together.
  • In a separate small bowl, whisk together 3 tbsp of water and 2 tsp of arrowroot powder into a slurry and then stir it into the sauce. Reduce the heat to low and let the sauce thicken for a few minutes, stirring occasionally. If the sauce gets too thick, take the pan off the stove and add 1 additional tbsp of water to loosen it up.  
  • Take the tofu out of the oven and carefully transfer it to the pan with the sauce. Add 1 tbsp fresh lime juice and gently toss the tofu with the sauce until it's evenly coated. Garnish with sliced green onions and sesame seeds. 

Notes

  • It's important to make the arrowroot slurry in a separate small bowl and then incorporate it into the sauce. Don't just add the arrowroot directly to the pan because you'll get small clumps of white powder in the sauce. 
  • While the tofu is cooking, have the brown rice cooking (35-40 minutes), and a separate tray of broccoli roasting (20-25 minutes). This way, everything should be ready for dinner around the same time!
  • Store the leftovers in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 342mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Calcium: 132mg | Iron: 1mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally posted on 4/11/19, but I updated it on 8/15/20.

« Vegan Cashew Ranch Dressing (No Mayo)
Vegan Veggie Pesto Pasta »

Reader Interactions

Comments

  1. Sarah

    May 10, 2019 at 5:46 am

    This looks great, thanks for the recipe. Do you have instructions for how to prepare/cook the roasted broccoli?

    Reply
    • Stacey Homemaker

      May 10, 2019 at 9:01 pm

      Hi, Sarah! Yes, I like to toss the broccoli florets with a little bit of vegetable broth or olive oil, 1/2 tsp garlic powder, 1/2 tsp onions powder, and 1/2 tsp Italian seasonings and then roast it at 400 degrees for 20-25 minutes. Enjoy!

      Reply
      • Sarah

        May 14, 2019 at 6:40 am

        This was fantastic - thank you.

      • Stacey Homemaker

        May 17, 2019 at 8:00 pm

        I'm so glad you enjoyed the recipe!

  2. Ruchama Burrell

    May 05, 2019 at 12:46 am

    Few Questions: First, I like to use super firm tofu and i don't press. I think this would would for this recipe. Do you have an opinion? I think i can do this tofu in my air fryer? Any thoughts on that? Finally, I do happen to have both arrowroot and cornstarch around, but I'm wondering how significant the amount of vitamins could be when you are only dusty the tofu. Different when you are baking arrowroot cookies or something, but just dusting?

    Reply
    • Stacey Homemaker

      May 05, 2019 at 10:21 am

      Hello! 1) I think extra firm tofu would work but I would still press it. I always press it so I can't tell you whether or not the consistency would be the same if you don't. 2) I haven't tried it but I think the air fryer would work fine. 3) It's just a personal preference for me to use arrowroot powder instead of cornstarch. Unfortunately, I have no way of measuring the number of vitamins that you get from coating tofu vs cooking with arrowroot or cornstarch. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Stacey! I veganize your favorite classic recipes and transform them into irresistible meals that are made entirely from plants! Want to know more? →

Winter Recipes!

Vegan Spinach Artichoke Dip Stuffed Shells

Creamy Vegan Pumpkin Pasta Sauce (Ready in 20 Minutes!)

lemon orzo soup

Vegan Lemon Orzo Soup

Vegan Italian Lentil Quinoa Meatballs

Vegan Italian Sausage and Peppers Recipe

Vegan Sausage and Peppers with Rice

My husband nicknamed this vegan ginger carrot sweet potato soup "liquid gold!" It's so flavorful and rich but only requires 7 ingredients!

Vegan Carrot Ginger Sweet Potato Soup

The Ultimate Guide to Veganism + How to Go Vegan Step by Step

POPULAR POSTS

27 Delicious Vegan Keto Recipes For Breakfast, Lunch & Dinner!
21 Low-Carb Vegan Recipes That Will Fill You Up!
51 Costco Vegan Products That You Need to Try!
Vegan Sweet Potato Lentil Chili
Vegan Carrot Ginger Sweet Potato Soup
Hearty Vegan Cabbage Soup

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2021 Stacey Homemaker

 

Loading Comments...